Process for the production of a protein-vitamin concentrate by using yeasts from animal or vegetable fats and for its transformation into a product

Abstract

A protein-vitamin concentrate having a high proportion of dry yeast and a protein content of at least 50% and particularly rich in B-vitamins, is produced by cultivating yeast in a culture medium containing animal or vegetable fat as a source of carbon, at a pH of 4 to 6 and a temperature of 30° to 40°C. and an aeration intensity of 150 to 300 cubic meters of air per square meter of fermenter base area per hour, the culture containing also an ammonium salt or carbamide as a source of nitrogen, the nitrogen content of the culture medium being 0.1-0.2%, the N:P ratio being 4:1, potassium and chloride ions being present in the form of 0.1-0.2% KCl, and Mg and SO 4 ions being present as 0.080-0.1% MgSO 4 .

We claim: 
     
       1. A method for the production of a protein-vitamin concentrate suitable for human consumption or animal feeding and having a protein content of at least 50% by weight, comprising culturing a member selected from the group consisting of Candida guilliermondic, Candida tropicalis, Candida lipolytica, Candida utilis, Saccharomyces fragilis, Saccharomyces lactis, Deuteromycetes and Geotrichum candidum in a culture medium containing animal or vegetable fat as a carbon and energy source, ammonium salt or carbamide as a source of nitrogen, the nitrogen content of the medium being 0.1 to 0.2%, mineral material providing the ions PO 4   3   - , Cl - , K + , Na + , Mg 2   + , Ca 2   + , Mn 2   + , Fe 2   +  and Cu 2   + , the N:P ratio being about 4:1, the pH being about 4.5 to 5 and the temperature being about 30° to 40°C., aerating the culture medium at an aeration intensity of about 150 to 300 cubic meters of air per square meter of fermenter base area per hour, and separating the resulting biomass from the culture medium. 
     
     
       2. A method as claimed in claim 1, in which said fat is directly emulsified with the culture medium. 
     
     
       3. A method as claimed in claim 1, said fat being selected from the group consisting of pork fat, rancid fat, waste fat and suet. 
     
     
       4. A method as claimed in claim 1, in which the culture medium contains about 0.1-0.2% KCl and about 0.080-0.1% MgSO 4 .